Wine and voice: Towards an Inter-aesthesics of Sensorial Properties

Abstract

The article specifies how quality is attributed at the level of two very different sensorial registers: the gustatory and auditory, the quality of wine and the quality of voice. The purpose was to avoid some lines of force of an inter-aesthesics comparing these two types of aesthesic appreciation. After describing the canonical figurative syntax of wine tasting (according to Jean-François Bordron) and the phenomenological assessment of voice, the author proposes an inchoate test of the homologation of these two types of assessment.

It thus seems that the temporality of taste is highly aspectualized while voice time is not. Besides, the quality of wine is constructed in its linearity while the quality of the voice is done so in its resonance and depth. In addition, if we compare the two types of presence (of wine and voice) we discover such large differences that the homologation seems difficult.